Spinach and Ricotta Stuffed Shells Recipe
Introduction
Spinach and Ricotta Stuffed Shells make for a comforting and flavorful vegetarian meal that’s perfect for family dinners. Tender pasta shells filled with a creamy cheese and spinach mixture, baked in a rich marinara sauce, create a deliciously satisfying dish.
Ingredients
- 16 jumbo pasta shells (plus a couple extra to allow for breakage)
- 1 1/2 tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups (packed) fresh spinach leaves, roughly chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/4 cups marinara sauce
Instructions
- Step 1: Preheat the oven to 375 degrees F. Cook the jumbo pasta shells al dente according to the package directions. Drain them and set aside.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the minced garlic and cook until it begins to brown, about 1 to 2 minutes.
- Step 3: Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted but still bright green, about 3 to 4 minutes. The spinach should reduce by half. Remove from heat and let cool slightly.
- Step 4: In a mixing bowl, combine the cooked spinach, ricotta, mozzarella, 1/2 cup Parmesan, egg, basil, salt, and pepper. Mix thoroughly until well blended.
- Step 5: Pour 1/2 cup of marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and cheese mixture and arrange them in the dish.
- Step 6: Cover the stuffed shells with the remaining marinara sauce. Cover the dish with aluminum foil and bake for 25 minutes.
- Step 7: Remove the foil and continue baking for another 10 to 15 minutes, until the top begins to brown and the sauce bubbles.
- Step 8: Serve warm with an extra dusting of Parmesan cheese.
Tips & Variations
- For a richer filling, try mixing in some shredded part-skim mozzarella or a bit of cream cheese along with the ricotta.
- Fresh basil can be substituted with dried basil; just use about 1 teaspoon if dried.
- To add extra flavor, sprinkle some red pepper flakes into the marinara before baking.
- If you’d like a gluten-free option, use gluten-free jumbo pasta shells.
- To save time, prepare the shells and filling ahead and refrigerate overnight before baking.
Storage
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350 degrees F oven until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave, covered, until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach. Be sure to thaw it completely and squeeze out any excess moisture before mixing it into the cheese filling to avoid sogginess.
Can this dish be made dairy-free or vegan?
Absolutely. Use dairy-free ricotta and mozzarella alternatives and an egg substitute if desired. Check that your pasta shells and marinara sauce are vegan-friendly.
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Spinach and Ricotta Stuffed Shells Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and comforting Spinach and Ricotta Stuffed Shells featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, fresh spinach, and herbs, baked in a rich marinara sauce until bubbly and golden on top. This hearty Italian-American dish is perfect for a satisfying dinner and is easy to prepare for family and guests.
Ingredients
Pasta
- 16 jumbo pasta shells (cook a couple extra to allow for breakage)
Filling
- 1 1/2 tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups packed fresh spinach leaves, roughly chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Sauce
- 1 1/4 cups marinara sauce
Instructions
- Preheat and Cook Pasta: Preheat the oven to 375°F. Cook the jumbo pasta shells al dente according to package instructions. Drain carefully and set aside to cool slightly.
- Prepare the Spinach: Heat olive oil in a large skillet over medium-high heat until shimmering. Add minced garlic and cook until it starts to brown, about 1-2 minutes. Add the chopped spinach and sauté, stirring occasionally, until wilted but still bright green, approximately 3-4 minutes. Reduce spinach volume by half. Remove from heat and let it cool.
- Mix the Filling: In a mixing bowl, combine the cooled spinach with ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, chopped basil, kosher salt, and freshly ground black pepper. Stir well until all ingredients are thoroughly incorporated.
- Assemble the Dish: Pour half a cup of marinara sauce into the bottom of a shallow 8×8 inch baking dish. Fill each cooked pasta shell with a generous amount of the spinach and ricotta mixture and arrange the stuffed shells in the baking dish.
- Bake the Shells: Spoon the remaining marinara sauce evenly over the stuffed shells. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes.
- Finish Baking: Remove the foil and continue baking uncovered for an additional 10-15 minutes, or until the top is beginning to brown and the sauce bubbles around the edges.
- Serve: Serve the stuffed shells warm, garnished with a dusting of extra Parmesan cheese.
Notes
- Cooking a few extra shells ensures you have enough in case some break during boiling.
- You can substitute fresh basil with dried basil if necessary, using 1 teaspoon dried.
- For a richer flavor, consider using whole milk or part-skim cheeses instead of skim-milk varieties.
- This dish can be prepared in advance by assembling and refrigerating before baking; add an extra 5-10 minutes to the baking time if baking from cold.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: Spinach stuffed shells, ricotta pasta shells, baked pasta recipe, vegetarian Italian dish, spinach and cheese stuffed pasta, easy baked pasta
